All Treats, No Tricks with this Fall-filling Recipe!

Come Trick or Treating with me and make this scrumptious pumpkin recipe that has sugar and spice and everything oh so nice! There’s no trick to be had and if you’re dieting, you’ll feel as if you’ve received a very special treat.

The real butter adds to the creamy flavor without adding inches to your waistline. The fiber from the veggies and pumpkin will leave you feeling satisfied enough to have you feeling as if you’re on the path to enlightenment and following in the footsteps of the Dalai Lama, “If one’s life is simple, contentment has to come. Simplicity is extremely important for happiness. Having few desires, feeling satisfied with what you have, is very vital; satisfaction with just enough food, clothing, and shelter to protect yourself from the elements. And finally, there is an intense delight in abandoning faulty states of mind and in cultivating helpful ones in mediation.”

1. Heat oven to 375 degrees. Cut top off of pumpkins and remove guts, set aside. Line a cookie sheet with aluminum foil and lightly grease with olive oil. Place pumpkins top down on sheet and bake for 30 minutes, or until tender (remember, you’ll be eating them, but still want them to be solid enough to hold the contents of the chicken and veggies mix).

2. Cook chicken in 1 tablespoon butter and whatever spices you’d like to throw in (garlic is a good choice, for those of you who enjoy this versatile herb); make sure chicken is thoroughly cooked! Add in frozen veggies and cook through.

3. Remove pumpkins and fill with chicken/veggie mixture, adding 1 tablespoon of butter and brown sugar on top; bake for another 5 to 7 minutes. Serve with lids on or off, and remaining mixture alongside.

A devilishly delicious meal to revive your spirit, and perhaps even the spirits of the ghastly ghouls and zombies roaming about this wildly wicked weekend.